Directions

To Make Shells: Sift together into a bowl 3 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. Cut in the shortening with a pastry blender until pieces are the size of small peas. Stir in 2 beaten eggs. Blend in the white vinegar and the cold water one tablespoon at a time.

Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.

Set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees F (180 degrees C). Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying.

Footnotes

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews 15

22 Ratings

OCRESERVE

2/10/2004

I'm Italian and we use Powder Sugar in place of granulated in the filling, no citron, small choc.
chips only & I do not like any flavoring. Granulated sugar will probably make this very watery. Do not mix items together until you are ready to fill the shells.

Mark

12/30/2003

The shells were perfect. However, I found using powder sugar was better than regular. I didn't use the Citron as I'm not a fan of it. Next batch, I'll eliminate the chocolate as well and use fruit like is in fruit cake instead, this was the way my Grandmother used to make it.
I made a full batch of the shells and resized the recipe down to a few servings for the filling. I'm told shells will stay good for up to 2 mths while filling is only good for 48 hours.